new england pulled pork
Next Saturday will participate in the annual Harvest Festival to benefit St. Pius V School in Providence, RI. This will be our third year with our booth “Hog Heaven”. A friend of ours who is in the meat business generously donated 125 pounds of boneless pork shoulder (or butts) the buns were donated by a local bakery and we bought all the ingredients for the BBQ sauce so 100% of the proceeds went to the school! Last year we raised $700+!! I call this new england pulled pork - since it is VERY different than the southern style and pleases a New Englanders Pallet. The dry rub and BBQ sauce can be stored and used as needed.
prep time
15 Min
cook time
12 Hr
method
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yield
Ingredients
- 1 gallon ketchup
- 4 - zest and juice limes
- 1/2 cup tequila or triple sec
- 3/4 cup cider vinegar
- 2 tablespoons cinnamon
- 1 tablespoon allspice, ground
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons chili powder
- 1 cup brown sugar
How To Make new england pulled pork
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Step 1Mix all the above ingredients allow to sit in a fridge for one day. Re-bottle in the empty ketchup bottles - you will need one extra! Store in refrigerator for up to 6 months.
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Step 2Our dry rub consists of 4 Cups of Brown Sugar 1 Cup Kosher Salt ¾ Cup of Cinnamon 2 Tablespoons of Allspice, Onion Salt and Chili Powder 1 Tablespoon of Cumin Rub this on the pork butts - this will keep well in a tupperware type container.
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Step 3The meat is smoked in a wood smoker for about 10 - 12 hours. Removed from the smoker, pulled and served on a bulky roll or in a dish with lots of the homemade BBQ sauce
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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